Ingredients
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2 slices bacon, diced
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1 medium onion, chopped
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2 -4 garlic cloves, chopped
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2 sweet potatoes, peeled and cut in 1 inch cubes
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2 1/2 cups chicken stock
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1/4 teaspoon dried thyme
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1/8 teaspoon ground nutmeg
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1/4 cup half-and-half
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salt
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1/2 cup sour cream
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1 large leek, trimmed, washed and minced (both white and pale green parts)
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2 -4 pickled jalapeno peppers, minced
Instructions
- In heavy skillet cook the diced bacon until crisp, remove bacon from skillet and reserve for other uses.
- To the same skillet with bacon drippings, add the chopped onion, leek and garlic; cook over low heat, stirring occasionally until vegetables are soft, approximately 10 to 15 minutes.
- Add the cut sweet potatoes and stir for 5 minutes.
- Stir in the chicken stock, thyme and nutmeg, bring to a boil.
- Partially cover and simmer over low heat until the sweet potatoes are tender, about 2o to 30 minutes.
- Transfer the potatoes, vegetables and most of the broth to the blender reserving remaining broth in a separate container.
- Puree the potato mixture until smooth, return the puree to the soup pot, add cream and thin with remaining broth to desired consistency.
- Season to taste with salt.
- To serve, reheat soup stirring often, garnish with sour cream and pickled jalapenos.
- The soup can be made ahead of time and reheated before serving.